A Scrumptious Garden Supper

I have been enjoying making interesting recipes from our garden produce and what I find at the Farmer’s Market, and tonight was a standout that I just had to share.

Sadly, the pictures did not come out, so you’ll have to use your imaginations.

First, I made Mediterranean Eggplant and Barley Salad from Smitten Kitchen. Her pictures are beautiful so you can click over there to be visually inspired. I didn’t have any olives, so I left those out, but this dish was SO AMAZINGLY GOOD. I am so glad we have leftovers. I love that most of the ingredients came from our garden.

As a side dish, I made Green Tomato Parmesan Tart (recipe below), which is a recipe I got from my aunt who got it from her mother-in-law. It’s savory and delicious, and Josh really liked it even though he generally doesn’t prefer tomato dishes. I had to buy the green tomatoes at the market, because all of our tomato plants turned out to be cherry tomatoes as I previously mentioned. Next year we’ll have our own green tomatoes!

Finally, I used the free candy I got from CVS last week (dark M&Ms, dark Hershey bars, and Skor bars) to make Alaina’s Amazing Muesli Cookies. I substituted Cashew Butter instead of Almond Butter, because that is what I had on hand. They are very good and filling, and give the impression of being healthy. The recipe made nearly six dozen cookies, and I have only had a few because I’m not supposed to be doing aerobics right now because of having placenta previa, so I’m trying to limit my desserts.

I hope you all had a lovely summer supper tonight as well!

Green Tomato Parmesan Tart

2 pounds green tomatoes (I used three big ones in a regular pie plate, your mileage may vary)
1/2 tsp sugar
salt and pepper
4 Tbs butter
1 cup bread crumbs
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
1/3 cup parmesan cheese
Some extra dots of butter

1) Preheat oven to 350 degrees, and lightly oil baking dish (or pie plate)
2) Slice tomatoes half inch thick and layer, overlapping, in dish. Sprinkle with sugar, salt and pepper (no measurements for the salt and pepper, I just kind of sprinkled away for a bit)
3) In a separate pan, melt butter and brown bread crumbs in it, stirring in the oregano, thyme, and basil.
4) Spread the crumbs on top of the tomatoes in the dish, then spread parmesan cheese over top and dot with butter.
5) Bake for 45 minutes

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